Cookie Butter Snickerdoodles

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Cookie Butter Snickerdoodles

A fun and unique twist on the classic Snickerdoodle cookie featuring creamy cookie butter spread!

What should I do with this jar of cookie butter I have sitting in my pantry? I could just eat it, but then I would be very unhappy with myself afterward. In case you aren’t familiar with it, “cookie butter” is basically a spreadable cookie in a jar. It is the consistency of peanut butter, but with the taste of cookies. And it is very yummy. 
     So instead of consuming a whole jar of cookie butter by myself, why don’t I spread the joy of this product in the form of a baked good?
     So, it made sense to me that “cookie butter” would probably make a good cookie recipe. And I needed yet another cookie for my holiday cookie tins, so this was a great opportunity to make something a little bit different.
      Every year, I usually make snickerdoodles. Well, this time, I decided to combine my cookie butter recipe experiment with snickerdoodles to make “Cookie Butter Snickerdoodles”.  
     These were quite fragrant, smelling of Christmas whilst in the oven baking. 
     When they first came out of the oven, the cookies were very puffy. But as they cooled, they flattened out, kind of like a traditional sugar cookie.
     And the taste? They tasted delicious! You could really taste the cookie butter, but it still maintained its integrity as a classic snickerdoodle. It was sweet and buttery, with nice crisp edges and a delicious soft center. 
     If you love snickerdoodles, I would suggest giving this fun variation a try!


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  1. Preheat the oven to 350 degrees.
  2. Line two cookie sheets with parchment paper
  3. Whisk together the flour, baking powder, baking soda and salt; set aside.
  4. In a large bowl, cream together the cookie butter, butter, brown sugar and white sugar.
  5. Add egg and vanilla; beat well. 
  6. Put the cinnamon-sugar in a separate bowl.
  7. Form the cookie dough into round balls by the tablespoonful (I got about 20)
  8. Roll the cookie balls into the cinnamon-sugar, coating each one completely.
  9. Place on the cookie sheets.
  10. Bake for 11-12 minutes.
  11. Allow to cool on the cookie sheets for about 5 minutes before transferring to a wire rack to cool completely.
  • If you want to use your own blend of cinnamon-sugar, mix together about 2 tablespoons of sugar with 1 1/2 teaspoons of cinnamon

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